Enchiladas de Carne Molida (Enchiladas with beef)
For the sauce:
1 med. onion, diced
6 garlic cloves, minced
6 Guajillo peppers, stems and seeds removed
3/4 cup mild chili powder
8 oz. tomato sauce
6 oz. tomato paste
5 tbsp. flour
5 tbsp. olive or canola oil
2 tbsp. cumin
1 tbsp. granulated garlic
1 tbsp. black pepper
8 cups chicken stock
salt
1 cup roasted green chili’s (mild)
Add the dried chile guajillo to a glass bowl. Cover with water and cook in the microwave for 6 to 7 minutes. Remove from microwave, stir and cover, set aside. Heat the oil in a heavy dutch oven pot to medium heat. Add the onions and cook for 5 minutes, add the minced garlic and cook for 1 more minute. Add the flour and cook for 1 to 2 minutes, stirring often. Add the chili powder, cumin, granulated garlic, pepper, tomato sauce, tomato paste, and chicken stock, stir well to combine. Drain the chile guajillo and transfer to the blender. Add 1/2 cup of water and pinch of salt. Blend until smooth, add to the simmering sauce. Bring to a boil, then lower heat to simmer. Add the green chile, stir to combine. Taste for salt, add 1 teaspoon as needed, taste as it cooks and thickens for the next 30 to 40 minutes. Stir often as it cooks because the flour will tend to stick to the bottom of pan.
Cool completely before storing in an airtight container. It will last 7 to 10 days in the refrigerator. You can also freeze it. (This makes a lot of sauce and can also be used as a flavor base, in soups, stews and chili. If working with dried peppers is not your thing, eliminate them from the recipe and bump up the chili powder slightly... to taste. Taste the sauce as it cooks down. You can use any mild chili powder for this recipe.
For the Enchiladas:
1 pd. lean ground beef
1/2 cup onion, chopped
2 cloves garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 1/2 cups enchilada sauce
8 corn tortillas
3/4 cup pepper jack cheese, shredded
cilantro, tomatoes, green onions, sour cream (optional)
Preheat oven to 350° F. In a large nonstick skillet, brown the ground beef, onion and garlic over medium heat for 8-10 minutes or until beef is no longer pink, breaking it up into ½-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in ½-cup enchilada sauce. Pour a cup of enchilada sauce into a shallow dish. Dip the tortillas, one at a time, into the sauce to coat both sides. (Instead of dipping the tortillas, Mari and I heated first heated the tortillas in a microwave for around 40 seconds, then heated a little oil on the stove and fried the tortillas about 20-30 seconds per side to make them flexible before filling) Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13×9-inch baking dish. Cover dish with aluminum foil. Bake in 350° F oven for 15 minutes. Remove foil. Spoon 1 cup of enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Garnish with cilantro, tomatoes, green onions, and sour cream if desired.